Chocolate BootCamp

Day one: will be all about Ganache Formulation!
Learn everything about the ingredients we normally use in ganaches: their properties, use, source, emulsification, Aw, and sweetening power, as well as the importance of combining sugars. Then take all this information and learn how to formulate ganache recipes that are well-balanced and with the texture and shelf life you are looking for. The second part of the day will be more hands-on, since you will get to make -alongside Chef Melissa Coppel- all the ganache recipes you formulated earlier that day to start setting your creations in motion.

Day two: will be spent with Chef Melissa doing what she is most well known for: Glossy molded bonbons!Learn first a variety of colorful and intricate spraying techniques, to then produce bonbons with unique fillings like marshmallows, an assortment of ganaches, caramels, pralinés, dujas, compotes, marzipan, etc. Some of the products you ill be making with her are:

•     Matcha Passion Ganache & Pistachio Marzipan
•     Lemon Pie: Vanilla Marshmallow, Lemon Yogurt Ganache and Pretzel Crust
•     Coconut Praliné & Passion Fruit Tonka Ganache
•     Tiramisu: Marsala Custard Ganache & Coffee Praliné
•     Lychee and Makrut Lime Ganache
•     Banana Caramel & Black Truffle Ganache

On day three, Chef Melissa will teach you the art of enrobed bonbons. Not only will you learn six of her signature bonbons such as: “Cookie Dough & Brown Butter Ganache, Chewy Caramel & Sea Salt Caramel Ganache, PB & J, Crunchy Piemonte Gianduja, and THE MOST AMAZING Vanilla Bean Vegan Ganache. You will also learn how to coat them using an enrober with a cooling tunnel – the ultimate chocolatier’s dream setup!

•     Orange Blossom Marzipan & Dark Chocolate Ganache | Vegan
•     Chewy Caramel & Sea Salt Caramel Ganache
•     Raspberry Jelly & Peanut Butter Ganache
•     Crunchy Piedmontese Gianduja
•     Cookie Dough & Brown Butter Ganache
•     Vanilla Bean Ganache

Day four is all about American-style candy bars and panning! Join Chef Coppel as he teaches you how to make the most indulgent versions of all the American classic bars like vegan “Snickers,” “Twix,” “Butterfinger,” and “Milky Way,” as well as a variety of indulgent confections and dragées – all with unique centers – like gooey caramel, marzipan, marshmallow, and caramelized nuts. You will learn how to use shellac as well and Chef Coppel will also provide many ideas on how to package all these great products:

•     “Twix” Chewy Caramel & Breton Cookie
•     Butterfinger Honeycomb & PB
•     Snickers Chewy Caramel & Peanut Nougat
•     Yuzu Marzipan & Strawberry Chocolate
•     Caramelized Hazelnuts & Croissant Duja
•     S’Mores: Marshmallow, Chocolate and Graham Crackers
•     Chewy Caramel, Gianduja & Coffee

On day five, Chef Melissa will put a twist on traditional bonbon making and teach you how to make the most indulgent vegan glossy bonbons using natural colors as well as vegan fillings and vegan-flavored couvertures: all made from scratch.

•       Piña Colada Chocolate Bars
•       Brown Sugar and Oatmeal Chocolate Bars
•       Jasmine Ganache and Raspberry Jelly Bonbons
•       Pecan Pie Bonbons: Non-Chocolate Pecan Ganache & Pecan Praliné
•       Cherry Compote & Pistachio Praliné
•       Oreo Praliné

Days Six: you will work with Chef Melissa to create indulgent and versatile confections such as caramels, dragées, marshmallows, candied oranges, and a variety of spreads. These products will be perfect to sell on their own or to add some extra oophm to your bonbons by using them as inclusions, or to your baked goods by using them as frostings or decorations.